How To Handle Your Cast Iron Cooking
You have a skillet that came from your mom, and before that your grand mom, and has now fallen into your hands. Are you struggling of how to take care it so it won’t get rusty. Here is ways you can do that.
I love my cast iron skillets, passed down from my Mom; I remember her using them to make delicious fried chicken dinners, cornbread to go with our Great Northern beans and the best popcorn. The only thing I did not remember was what she did to keep those skillets nice and clean. I do remember her drying them slowly on the stove and then coating them with some sort of grease. Now we would use a thin coat of cooking oil or a pan spray.
That is called seasoning and is important in the care and use of cast iron to prevent rust and create a natural non-stick cooking surface. If however, your cast iron has been neglected and rusted over the years you don’t have to throw it right away. You can always restore it by seasoning it for a couple of time until it looks just as new.
The more you use your cast iron the better seasoned it becomes. If you are in a shop of a skillet, try a black shiny one. This is more well seasoned and gives out best flavor for your cooking. Seasoning must be done on both inside and outside part of your cast iron. You also need to season your lid. If you want to make your cast iron black and shiny again, try frying a bacon or any fatty meats in it. It will help it season faster and gives you that black and shiny character you like.
Here are the steps to seasoning your cast iron utensils.
1. First, wash with hot water and stiff brush.
2. Rinse it well. Pat dry it with paper towel.
3. Apply a thin coat of shortening both inside and out
4. Preheat oven to 350 degrees and line oven rack with foil to catch drips
5. Put cookware upside down on the upper rack of your oven and bake for one hour.
6. Let the cookware cool before taking it out of the oven.
7. Store it in a cool, dry place and allow air to circulate around it
8. Never wash in a dishwasher.
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